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Caprese Chicken Salad

Caprese Chicken Salad with Marinated Mozzarella and Lemon-Basil Dressing

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Recipe Details


Few things hit the spot in summer quite like a classic Caprese salad. Here, we add a few twists to the Italian favorite. We marinate the fresh mozzarella with basil and olive oil, then blend the resulting basil oil with lemon juice for a tangy, aromatic dressing. It's tossed with spinach, then topped with slices of pan-roasted chicken, sautéed grape tomatoes, and crunchy sunflower seeds.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 710
  • Protein 49g
  • Total Carb 17g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    1/2 pint
    grape tomatoes
  • basil
    1/8 ounce
  • lemon
  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • baby spinach
    4 ounces
    baby spinach
  • roasted sunflower seeds
    2 tablespoons
    roasted sunflower seeds
  • balsamic glaze
    1 packet
    balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve half of grape tomatoes (leave remainder whole for Step 4). Roughly chop basil leaves, discarding stems. Halve lemon. Tear mozzarella into bite-size pieces. In a large bowl (big enough for the salad), stir together basil, mozzarella, 1 tablespoon olive oil, and ¼ teaspoon salt to combine. Set aside to marinate at room temperature.

  2. Sear chicken

    Sear chicken

    Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes (it will finish cooking in Step 4).

  3. Make lemon-basil dressing

    Make lemon-basil dressing

    While chicken sears, using a slotted spoon, remove mozzarella from basil oil and transfer to a small bowl. To bowl with basil oil, add juice of ½ lemon (save remainder to brighten a glass of water) and 1 tablespoon olive oil and whisk to combine. Pat spinach dry with paper towel and add to bowl, along with halved tomatoes, waiting to toss until ready to serve.

  4. Finish chicken

    Finish chicken

    Once skin is golden, flip chicken, still over medium-high heat. Cook for 3 minutes, then scatter around whole grape tomatoes in pan. Cook, stirring tomatoes, until chicken is cooked through and no longer pink and tomatoes are softened and blistered, 2-4 minutes more. Transfer chicken and tomatoes to a plate and set aside to rest for about 5 minutes. Rinse pan and wipe clean for the next step.

  5. Toast sunflower seeds

    Toast sunflower seeds

    While chicken rests, return pan to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add sunflower seeds and cook, stirring frequently to prevent burning, until golden brown and fragrant, 2-3 minutes. Remove pan from heat.

  6. Plate Caprese chicken salad

    Plate Caprese chicken salad

    Cut rested chicken into ¼-inch slices. Toss spinach salad and divide between serving plates. Top with sliced chicken, then scatter around sautéed tomatoes, marinated mozzarella, and toasted sunflower seeds. Drizzle over balsamic glaze and dig in!

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